Where am I going wrong with my mozzarella paninis?

[QuimReaper]

OK so don't judge me, but my Friday treat is often a mozzarella panini from Costa, I really like them I've had a bash at home a few times but they're always underwhelming. I'm having another go and wondered if anyone has any tips?

I think the problem is they don't really get melts enough. I have a very cheap panini press so maybe it's just that, but the bread seems to get all toasted and crispier than I'd like whilst the inside is still a bit bland. It doesn't have a temperature adjustment. I'm going to try brushing the outside with olive oil tomorrow, but maybe I should try warming it in the oven and then finishing it on the press? Any ideas?

Ah, x-posted! Whip up a small batch of bechemel sauce and then freeze in an icetray so you have individual portions for your panini!

Cheap Lidl paninis, half and toast very lightly. Then spread one side with garlic butter (I use the lurpak one) and the other side with a thin layer of pesto.
Place sliced chorizo on one side and room temperature sliced mozzarella on the other and back under the grill until all melty.
Fold over, squish and enjoy.
My most favourite lunch ever!

Tranquility I was wondering that, they don't tend to come out very flat...

CHEAPPRE-GRATED MOZZARELLA FTW!

It was absolutely lovely!

I:

Sliced and loaded the panini with pesto, grated mozz, tomato, salt and pepper and a bit of olive oil
Microwaved it for about 1 minute in halves, then put it back together
Brushed the outside with olive oil
Panini pressed it

Bingo! Melty yummy flavoursome panino Thank you all so much!

Next time: added bechamel. I'm not sure it needs it quite honestly, but I never ever make the right amount, so I'll use the genius @ILikeyourHairyHandsice cube trick when I make my mac n cheese tomorrow!